Southwest Black-Bean Pasta Salad Bowls
Heat corn according to package directions; set aside to cool.Advertisement
Cook pasta according to package directions. Drain and rinse with cold water. Drain again and toss with the corn; set aside.
Slice chicken strips into bite-size pieces; set aside.
Divide pico de gallo into 4 small lidded containers and refrigerate. Measure salad dressing into 4 small lidded containers and refrigerate. (Timesaving tip: You can also carry the bottle of dressing in your lunch bag--or store in the office fridge--and dress when ready to serve.)
Divide the corn and pasta mixture among 4 single-serving containers, then top each with one-fourth of the chicken. Seal the containers and refrigerate for up to 4 days. Toss with the dressing just before serving and top with the pico de gallo.
To make ahead: Refrigerate pasta salad, salsa and dressing separately for up to 4 days. Top salad with dressing and pico de gallo just before serving.
3 lean protein, 2 1/2 starch, 1 fat, 1/2 lean protein, 1/2 medium-fat protein